Flavours and fragrances are generally extracted from plants and animals since times immemorial. The structure of flavour compounds from plant sources range from single to complex substances. Their chemical structures are elucidated by the modern sophisticated techniques like mass spectroscopy and NMR that is followed by their chemical synthesis. Flavours are generally used as food additives and...

The unique and delicate flavour of olive oil is attributed to the volatile compounds that develop during and after oil extraction from the olive fruit. The formation of these volatile compounds and the fruit characteristics that affect the formation are examined in this review. The role of extraction time -temperature interactions in volatile development and other factors that impact volatile d...

The use of ETBE (ethyl-tert-butylether) as gasoline additive has recently grown rapidly. Contamination of aquatic systems is well documented for MTBE (methyl-tert-butylether), but less for other gasoline additives. Due to their mobility they may easily reach drinking water collection areas. Odour and flavour thresholds of MTBE are known to be low, but for ETBE and TAME (methyl-tert-amylether) h...

Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 ...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...

Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well health benefits. Constituents of the aroma profile celery include range volatile compounds (terpenes, phthalides and aldehydes) that contribute its characteristic odour flavour. Vast amount research has been completed on celery. However, there limited information stating cultivar, ...

The reaction of L-ascorbic acid with L-cysteine in heated aqueous solution (141 ± 1 C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME–GC–MS. The results gave 43 aroma compounds. The reaction between L-ascorbic acid and L-cysteine led mainly to the for...

SOYBEANS rich in protein have been an important food item in Asia for centuries. In the 20th century. eYen in Europe and the United States. soybeens have become increasingly· pop. ular as a protein source to reolace. meet and dairy produets. HOWeYM. the use of soybeans as food is still limited. partly because of their obiectionable flavour and also because they contribute flatulence. Numerous m...